1. With a sharp knife, cut off the peel and white pith of an orange and carefully remove the supremes. Arrange all the supremes in the bottom of a 3 1/2-cup mold or dish.

2. Remove a few strips of citrus peel with a zester and set them aside for decoration. Grate the zest of the remaining lemon, lime, and orange. Place all the zests in a saucepan with the water and sugar.

3. Heat gently until the sugar is dissolved. Remove from heat. Squeeze the juice of the remaining fruits and stir it into the saucepan.

4. Strain the liquid into a measuring cup to remove the zests (the result should be about 2 1/2 cups, if necessary, complete with water). Sprinkle the gelatin over the liquid and mix until dissolved.

5. Pour a little of the jelly over the orange supremes and refrigerate until set. Let the rest of the jelly cool to room temperature, but do not let it set.

6. Pour the cooled jelly into the dish and refrigerate until firm. To serve, invert the jelly and decorate with the reserved citrus peel strips and fruit slices.